Cucumber Tomato Salad

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

Recipe from: http://allrecipes.com/recipe/cucumber-tomato-salad-with-zucchini-and-black-olives-in-lemon-balsamic-vinaigrette/detail.aspx

Ingredients

• 2 large cucumbers, diced
• 1 zucchini, diced
• 1/2 red onion, thinly sliced
• 3 large tomatoes, diced
• 1 cup chopped black olives
• 2 tablespoons chopped fresh basil
• 2 teaspoons fresh thyme leaves
•  
• 3 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons lemon zest
• 1/2 lemon, juiced
• 1 1/4 teaspoons kosher salt, or to taste
• 1/2 teaspoon white sugar
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Directions

1. In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

Nutritional Information 

Amount Per Serving  Calories: 242 | Total Fat: 21.6g 

French Dip Sandies

Recipe from: http://allrecipes.com/recipe/easy-slow-cooker-french-dip/detail.aspx

Original Recipe Yield 9 servings

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

*I add garlic, onion salt, worchestire and use heavy beer

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Amount Per Serving  

Calories: 413 

Total Fat: 18.1g 

Cholesterol: 96mg

Patti's Salad

1 package romaine lettucs
1/2 package cooked lentils from TJs
1 package cooked beets from TJs
tomatoes
cucumbers
goat cheese


dressing:
canola oil
apple cider vinegar
balsamic vinegar
maple syrup
mustard


DELICIOUS!

Slow Cooker French Dip Sandies

recipe: http://allrecipes.com/recipe/easy-slow-cooker-french-dip/detail.aspx

Prep Time:
10 Min

Cook Time:
7 Hrs

Ready In:
7 Hrs 10 Min

Original Recipe Yield 9 servings

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Footnotes

• Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

Nutritional Information 

Amount Per Serving  Calories: 413 | Total Fat: 18.1g | Cholesterol: 96mg

*add garlic, onion salt, worchestire, use heavy beer

Rosemary Corn Bread

recipe from Real Simple magazine November 2003:


2     8.5 oz boxes cornbread mix (I use big box from Trader Joe's)
2 eggs, slightly beaten
1    8 oz container plain yogurt (I use greek yogurt)
2    7 oz cans whole kernel corn, drained
1 T dried rosemary (I use fresh)


Heat oven to 400* F.  Lightly coat 13x9 inch baking pan with cooking spray and set aside.


Stir all ingredients together and spoon the batter into the prepared pan.  Bake 25 minutes or just until golden.


*The corn bread can be made ahead to this point.  Remove from pan, wrap in foil and freeze for up to 3 months.  To serve, thaw and reheat in the foil in a 325* oven for 10 minutes or until heated through.

Mama's Chili

From Mamanita-Oma's kitchen:

(I always double and freeze for lunches)

1 lb ground beef

1 medium onion

Brown together

1 jar salsa (I used 1 jar pineapple salsa from Trader Joe's and one "regular" salsa)

some water

1 can kidney beans (I like red, white, pinto, black)

1/2 t. garlic powder

1 t. thyme

1 t. chili powder

1/2 t. marjoram

1 can stewed tomatoes (I used basil garlic diced)

I add 1 jar of chili sauce

Cook until flavors mix (about 20 minutes).

*divine with rosemary cornbread*

Chicken Salad

about 3-4 breasts of chicken thawed and cut in half


(any seasonings you like to season chicken) I prefer freshly cracked black pepper, seasoned salt, Pampered Chef's Lemon Basil Rub, some rosemary, garlic powder, and Tony Chesere's creole seasoning( a smidgen)

1 pkg of sunflower seeds

1 pkg of dried cranberries

about a tbs celery seed or more

about 1/2 lb of white grapes sliced in half depending on size

about 1-2 cups of mayo

about 1-2 tbs of spicy brown mustard

Olive oil to spread on baking pan ( I use a Pampered Chef small rectangle stoneware bar pan)

Preheat oven to 350 dgrees, sometimes I do 375 depending on how much time I have. Make sure you get all of seasonings on both sides of chicken breasts and place in oven for about 30-35 minutes until you see white all through chicken.

While chicken is baking, go ahead and and add in a large mixing bowl the mayo and mustard. Slice the grapes and add in bowl along with the celery seed, sunflower seeds, and cranberries. I don't measure how much of each pkg added. I just dump what looks like a good amount. When chickenis finished let sit and cool about 5-10 minutes. Then cut into small cubes or pieces and add to bowl with other ingredients and mix well! After I make it I can never keep my fingers away! But it tastes better after it has set over night!

Greek Eggplant Casserole

Original recipe here: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=99091

Ingredients

	3 spray(s) olive oil cooking spray
	2 medium uncooked eggplant(s), peeled and cut lengthwise into 1/4-inch-thick slices
	3/4 tsp table salt
	1 pound(s) uncooked extra lean ground chicken breast   (I used ground beef)
	1 cup(s) (chopped) uncooked onion(s), sliced
	2 clove(s) (medium) garlic clove(s), minced
	2 Tbsp parsley, fresh, chopped
	1/3 tsp dried parsley
	1/3 tsp chives, dried
	1/3 tsp dried tarragon
	1/4 tsp ground cinnamon
	1/4 tsp ground nutmeg
	1/2 tsp table salt
	1/2 tsp black pepper, freshly ground
	28 oz canned diced tomatoes
	2 Tbsp canned tomato paste
	6 oz grated Parmesan cheese, (about 3/4 cup)

Instructions

• Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
  
• Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
  
• Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
  
• Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
  
• Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
  
• Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
  
• Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.

Tropical Chicken

Recipe from: http://glutenfreegoddess.blogspot.com/2007/12/chicken-tropicale.html

Chicken Tropicale Recipe

Here's a slow cooker recipe perfect for this time of year. Assemble it ahead of time and the house will smell so breezy-island fabulous you'll want to invite friends over to party. The word festive comes to mind.

Ingredients:

A dab of olive oil, as needed
4 split happy free-range organic chicken breasts
Sea salt and ground pepper, to taste
1 Bermuda red onion, chopped
5 cloves of garlic, chopped
2 zucchini squash, cut into half moons
1 large red pepper, cored, cut into chunks
1 15-oz can pineapple chunks with juice
2 cups organic chicken broth
1 teaspoon cumin
1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
1-2 teaspoons paprika (I'd love to try smoked paprika)
Crushed red pepper flakes, to taste
2 teaspoons organic brown sugar, or raw organic agave nectar

Later:

1 14-oz can coconut milk
1/2 cup sliced black olives
Juice from 1 large, or two small, limes

To serve:

2 1/2 to 3 cups cooked brown rice
Silvered almonds, if desired

Instructions:

Drizzle a touch of olive oil in the bottom of the slow cooker.

Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.

Add the broth, spices, and brown sugar or agave.

Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.

A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.

Cover and heat through for 20 to 30 minutes.

Serve- with all the broth- over hot cooked brown rice.

I served this with Pomegranate Glazed Green Beans & Portobellos. Tasty.

Serves 4.

Karina's Notes:

• Serve topped with fresh chopped cilantro, if you like.

• Serve with slices of avocado.

• Season this dish according to your own taste buds. I like to heat things up, so I use lots of spice.

Read more: http://glutenfreegoddess.blogspot.com/2007/12/chicken-tropicale.html#ixzz1xyP3akCH

Breakfast Casserole Muffins

Recipe from:  http://www.cdkitchen.com/recipes/recs/1682/Breakfast-Casserole-Muffins98098.shtml

Breakfast Casserole Muffins
CDKitchen http://www.cdkitchen.com
Serves/Makes: 24    |   Difficulty Level: 3    |   Ready In: 30-60 minutes

Ingredients:
1 pound sausage, browned and drained
6 eggs
1 cup Bisquick baking mix
2 cups half and half 
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups grated cheese

Directions:
Place drained sausage evenly in muffin tins which have been lightly greased. Mix eggs, Bisquick, half-and-half, salt and pepper together. 

Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes at 350 degrees F. 

Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.

Recipe Location: http://www.cdkitchen.com/recipes/recs/1682/Breakfast-Casserole-Muffins98098.shtml
Recipe ID: 68971
Nutrition:
per serving: 182 calories, 15g fat, 4g carbohydrates, 7g protein.


This recipe is from CDKitchen http://www.cdkitchen.com

© 1995-2012 CDKitchen, Inc.

Beef Orzo Skillet

Recipe from: http://www.cozi.com/live-simply/recipes/beef-orzo-skillet

Prep time: 30 min Cook time: 30 min Servings: 6

Ingredients

• ½ tsp salt
• 1 lb ground beef
• 1 onion, finely chopped
• 2-4 cloves garlic, minced
• 1 can (14.5 ounce) diced tomatoes ( I use the garlic, basil, oregano flavor)
• 1½ cups beef broth
• 1 tsp minced fresh oregano or ½ tsp crumbled dried oregano
• ¼ tsp pepper
• 8 ounces orzo pasta, dried (1 cup)
• 1 (10 ounce) package frozen chopped spinach, thawed
• ½-¾ cup grated Parmesan cheese

Preparation

1. Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes.
2. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
3. Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
4. Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.

Couldn't find Mom's recipe, but this was a delicious fill-in.


Recipe from: http://www.simplyrecipes.com/recipes/banana_bread/

Banana Bread

INGREDIENTS

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter (used Earth Balance)
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour (I used gluten-free and it was still delish)

METHOD

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

Mediterranean Chicken Bake

Recipe from Karina at Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html

4 split organic free-range chicken breasts [skinless are fine]
Sea salt and gluten-free Lemon Pepper seasoning, to taste
1 14-oz can Muir Glen fire-roasted tomatoes with juice
3/4 cup of your Muir Glen pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers2 large portobella mushrooms, sliced
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives
2 heaping tablespoons capers
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram

Preheat the oven to 350 degrees F.

Lightly oil a 10x13-inch baking pan with olive oil.

Wash the chicken in cold water and pat dry; season with lemon pepper; place in the baking dish.

In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.

Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts, etc.

Serve with brown rice, quinoa or mashed potatoes. Offer crumbled feta or goat cheese as a garnish.

Serves 4.


Read more: http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html#ixzz1xdCfBqoi